All throughout the month of March Jodi will be sharing easy meals for you to make and dig into the deliciousness. See something you like? Let us know.
- 1 lb of fresh shrimp (shelled)
- 1 large yellow onion
- 1 large green bell pepper
- 1 large red bell pepper
- Mushrooms (optional)
- Olive oil
- 1 pkg soft tortillas
- Dry fajita seasoning
Season shrimp – however YOU like. I used a dry fajita seasoning. No need for extra salt that way. Set aside.
Drizzle olive oil in a big pan and turn on heat to medium high. Throw in sliced peppers and onions. Grill and stir them until soft and steamy. Season the onion mixture also. Push them to the side and throw in the shrimp. Cook for about 5 minutes on each side. Drizzle more olive oil over the entire pan of food if it gets dry. Re-season as needed to taste. Cover the pan and turn off once the shrimp are done.
Heat tortillas (I do them in foil in the oven, you can also warm them on a pan)
Serve with shredded cheese, sour cream, fresh sliced avocado and salsa. I also love jalapenos on mine.
SO easy and yummy!!
- Olive or canola oil cooking spray
- 4 (4 oz.) trout filets, with skin
- Sea salt
- Freshly ground black pepper
- 2-3 lemons, Meyer if available
Set rack in center of oven. Preheat oven to 425 degrees F. Or, preheat gas or charcoal grill to medium-hot and prepare it for cooking with indirect heat.
Lay large sheet of heavy-duty foil over large baking sheet. Coat lightly with cooking spray. Arrange trout filets on foil, spacing about 1-inch apart and leaving at least 2 inches around edges. Coat fish lightly with cooking spray. Sprinkle each filet with a pinch of salt and 5 or 6 grinds of pepper.
Using sharp knife, cut off an end of a lemon. Cut lemon into the thinnest possible slices. Using the tip of the knife, flick the seeds out of each slice. Arrange 3-4 lemon slices down the center of each trout filet, overlapping them slightly. Lay another sheet of foil over fish and roll edges together to seal fish.
Bake trout for 15 to 20 minutes, or until fish is opaque and flakes easily at thickest point. (If using an outdoor grill, slide packet with fish onto grill and later slide it back onto baking sheet to help lift off grill.)
To serve, transfer each filet to a dinner plate. Encourage diners to eat lemon slices with the fish.
- 1 1/2 pounds ground pork sausage (Sam uses 2 lbs)
- 1 (8 ounce) package refrigerated crescent roll dough
- 2 cups mozzarella cheese (Sam modified this with cheddar cheese)
- 4 eggs, beaten
- 3/4 cup milk
- salt and pepper to taste
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9×13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.
How do you make a cheddar stuffed burger? It’s a couple of simple extra steps to the way you already make a burger. I highly suggest using sharp cheddar for the stuffing cheese. I use flat squares. Not slices, just small (cracker cut) squares.
When you are patting the (already seasoned) burgers out – just make the patties thin. Place 1 or 2 pieces (small cracker cut sized) of cheddar in the center. Then place another thin patty on top. Pinch the sides to seal them. Sealing them will help keep the cheese IN the burger. Grill as normal. The cheese will be melted nicely when you bite in. YUM!!!!!!!!!!!!!!! I serve mine with grilled onions too. Muah! -Jodi
- 1-1/2 cups CLASSICO FAMILY FAVORITES Traditional Pasta Sauce (about 1-1/2 cups)
Mix 1/2 cup of the cheese and the bread crumbs in separate shallow dish. Dip chicken in butter, then in cheese mixture, turning to evenly coat both sides. Place over pasta sauce in baking dish.
Bake 30 min. or until chicken is cooked through; sprinkle with remaining 1 cup cheese. Bake an additional 5 min. or until cheese is melted. Serve over spaghetti.
- 1 teaspoon olive oil
- 1 small onion, finely chopped (1/3 cup)
- 1 1/2 lb ground beef sirloin
- 2 cups frozen mixed vegetables (from 12-oz bag)
- 3 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
- 2 tablespoons all-purpose flour
- 1 package (20 oz) refrigerated mashed potatoes
Heat oven to 375°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray.
In 12-inch skillet, heat oil over medium- high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot. In small bowl, mix broth and flour with whisk. Add broth mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick. Spoon beef mixture into baking dish. Spread mashed potatoes over beef mixture; fluff with fork.
Bake 20 minutes or until golden brown.
- 1 ½ pounds Flank Steak
- ¼ cups cornstarch
- 2 tablespoons Olive Oil
- ½ teaspoons mince Garlic, Cloves
- ¾ cups Soy Sauce
- ¾ cups Water
- ¾ cups Brown Sugar
- 1 cup grated Carrots
- green onions, for garnish
Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.
Greek Chicken & Hummus at home
Greek Chicken (slow cooked)
- 1-2 lbs. of boneless skinless chicken breasts OR tenders
- Dry Greek Seasoning
- A few pats of butter
Place raw chicken in slow cooker and sprinkle plenty of Greek seasoning all over – both sides. Put a few pats of butter on chicken. Cover, and cook on Low for about 6-7 hours. Do not open lid – it will take longer to cook if you let out any of that steam!
- 1 container of hummus (your choice of flavor)
- 1 small cucumber – diced small
- 1 small tomato – diced small
- 1 small can of sliced small black olives
- 1 pkg feta cheese crumbles
- Pita bread (or pita chips)
Cover the bottom of a pie plate with hummus, then sprinkle the remaining ingredients on top. Looks pretty and it’s a layered yummy dip. Serve with toasted or warmed pita bread.
This should serve a family of 4 – unless you have big eaters. In that case double the recipes.
I also serve this with a Greek Salad:
Shredded lettuce, tossed in Greek dressing with feta crumbles and black olives. Use whatever amounts of each that look good to you.
Slow Cooked Lasagna (after Sam’s critique)
- 1 – 1 ½ lbs of ground beef
- 1 regular sized jar of red sauce
- (use either your fave jar OR make from scratch)
- Oven Ready Lasagna Noodles
- 1 small container of whipped Cream Cheese
- 1 small bag of shredded Cheddar Cheese
- 1 small bag of shredded Mozzarella Cheese
To begin – the red sauce doesn’t even have to be hot. That’s why this recipe is great for leftover red sauce.
Spray bottom of slow cooker with a little cooking spray. Spoon 1 thin layer or meat/sauce mixture on bottom. Then spread a thin layer of cream cheese on uncooked lasagna noodle. (break them if you need to make them fit your slow cooker)
Next, sprinkle some of the shredded cheese. Top that cheesy layer with a little of the meat mixture. Then you repeat – starting with spreading the whipped cream cheese on the uncooked long noddle. Do shredded cheese again, then red sauce. Top that layer of sauce with a little more shredded cheese. THEN you are ready to cover it tightly in the slow cooker. Put it on low, and cook for 3 – 3 ½ hours. DO NOT open it to check on it. (that cuts slow cooking time down by 30 minutes)
It should be perfect and ready after 3 – 3 ½ hours. SO good!!!!
***no need to go heavy on any of the layers. But use the amounts YOU like. There is no hard measurement for the cheeses…..that’s your call.
- 1/2 teaspoon extra-virgin olive oil, plus more for drizzling
- 1 (10-inch) flour tortilla
- 1/4 cup store-bought or homemade pizza sauce
- 1 1/2 ounces shredded whole milk low moisture mozzarella cheese
- 1 ounce grated Parmesan cheese, divided
- 2 basil leaves, roughly torn
- Kosher salt
- Feel free to add your own toppings. Have fun with it.
Adjust oven rack to 6 to 8 inches below broiler element and preheat broiler to high. Heat oil in a large cast iron skillet over high heat until shimmering. Reduce heat to medium-low and wipe out excess oil with a paper towel.
Place tortilla in skillet with the rougher textured-side facing down. Spread sauce evenly over tortilla all the way to the edges. Spread mozzarella and half of Parmesan evenly over tortilla all the way to the edges. Season lightly with salt. Scatter with basil and drizzle with olive oil.
Place skillet under broiler and broil until cheese is melted and starting to brown in spots, 2 to 4 minutes. Remove from oven and sprinkle with remaining Parmesan. Using a small metal spatula, gently pry edges of pizza, releasing the cheese from the skillet. Peek under bottom. If more crispness is desired, place skillet over medium heat and cook, swirling pizza and peeking occasionally, until desired crispness is achieved. Slide pizza out onto a cutting board. Cut and serve immediately.
- 1 teaspoon dried minced garlic
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 6-8 hours. Cook meat as desired.
- ½ cup soy sauce
- ½ cup lime juice from 6 to 8 limes
- ½ cup canola oil (I used vegetable oil)
- ½ teaspoon liquid smoke
- ¼ cup packed brown sugar
- 2 teaspoons cumin
- 2 teaspoons freshly ground black pepper
- 1 tablespoon chili powder
- 3 medium cloves garlic, finely minced (about 1 tablespoon)
- 2 pounds trimmed skirt steak (about 1 whole steak),
- 1 large red bell pepper, sliced for fajitas
- 1 large yellow bell pepper, sliced for fajitas
- 1 large green bell pepper, sliced for fajitas
- 1 white or yellow onion, sliced for fajitas
- Fresh flour or corn tortillas, hot
- Guacamole, pico de gallo, sour cream, shredded cheese, and salsa, for serving, if desired
Combine soy sauce, lime juice, oil, liquid smoke, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup of marinade to a large bowl and set aside. Place steak in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours for at least 3 hours and up to 10.
While steak marinates, toss peppers and onions in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.
When ready, light one side of your grill…medium/high to high heat. Place cast iron skillet unlit side. When grill is ready place steak on the heated side and turn every couple of minutes until a nice char develops on both sides.
Remove cooked steak, place on plate and cover with foil.
Slide the cast iron to the heated side of the grill and add the marinated vegetables. Stir and cook for about 10 minutes, until vegetables are softened and charred in spots.
Thinly slice meat against the grain, warm tortillas and make your fajitas
Easy Creamy Tomato Basil Soup
- 2 cans whole tomatoes, pureed with juice
- 1-2 tsp olive oil
- 1 small onion, chopped
- 2 cups chicken broth
- 2 cans light evaporated milk
- ¼ cup chopped fresh basil
- Salt & pepper to taste
In a soup pot, saute the onions in the olive oil until tender, but not browned. Add the other ingredients and simmer, covered, for about 15 minutes. Serves 4.
Serve with shredded cheese on top, OR with grilled cheese sandwiches!
Quick Creamy Chicken & Noodles
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup
- 1/2 cup milk
- 1/8 teaspoon ground black pepper
- 1/3 cup grated Parmesan cheese
- 2 cups cubed boneless, skinless chicken breasts, cookedor turkey
- 4 ounces medium egg noodles (about 1/3 of a 12-ounce package), cooked and drained
- 1 tablespoon chopped fresh parsley
Heat the soup, milk, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Sprinkle with the parsley before serving.
Pan Pork Chops with Veggies
- 4-6 Pork Chops – medium thickness
- 1 onion
- 1 bunch or package of veggies.
- Sliced Brussels sprouts, broccoli, diced potatoes.
- I used cauliflower & sliced onions last time. It was great!!
Put a seasoning rub of your choice on the chops OR marinate them for an hour or 2 in a marinade. I used used a garlic and herb seasoning rub and drizzled some soy sauce on the chops. Season them however YOU like!
Heat the oven to 425. Spray pan with cooking spray and place the pork chops on the pan. Cook for 10-12 minutes then turn the chops. When you turn them, also add the veggies on the pan in the spaces between the chops. You should season them before hand as well. I seasoned mine just like the meat. Cook for 10-12 minutes more on the other side.
Once the chops are done, the veggies SHOULD be done – but check them.
It all comes out hot and ready on 1 pan – delish!!!
- 1 Whole, Cut – Up Chicken
- 1 Can – Cream of Chicken Soup (Jodi uses two cans of soup because she likes more gravy)
- 1 pack of Lipton Onion Soup Mix
- 1/2 cup water
Wash & pat dry the chicken parts, then place in slow cooker. Sprinkle with garlic powder and pepper. In a mendium bowl, stir the soup, soup mix and 1/2 cup of water together. Pour over the chicken pieces. Cover and cook on low for 8 hours. Serve over rice.
- 1 pound boneless, skinless chicken breasts
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 cup salsa
- 2 cups frozen corn
- 1 (15 ounce) can black beans, drained and rinsed
- 1½ cups water
- 1 teaspoon ground cumin
- ½ teaspoon dried cilantro
- 1 cup shredded cheddar cheese
- sour cream
- diced tomatoes
- green onions
- diced avocado
- tortilla strips
Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.
- 1 Chuck Roast
- 1 pack of Onion Soup Mix (I used Lipton)
- 2 cans of Cream of Mushroom Soup
Sprinkle the roast with the dry soup mix, rub it in on both sides.
Place the roast in the slow cooker. Then spoon the mushroom soup into the slow cooker on and on the sides of roast. Cover, and cook for 6-7 hours on low. The juices with mix with the soup and make a GREAT gravy!
You CAN add fresh carrots and potatoes. We serve it with rice since there’s so much good gravy.
- olive oil
- 1/2 onion (red, yellow or white), chopped
- sliced mushrooms (as much as you like) – optional
- 1/3 cup ketchup
- squirt or 2 of favorite mustard (I used Creole or Spicy mustard)
- 1/3 cup bread crumbs (I use Panko)
- 1 egg
- 4 or 5 Clausen pickle spears, chopped into bite size pieces (or pickle relish)
- 1 lb of ground turkey or lean ground beef
- 4 ounces of cheddar cheese cut into small chunks or shredded (I use 6 – 8 ozs)
I saute the onion and mushrooms in a pan with some olive oil. If you don’t like either then omit them! Preheat oven to 400 degrees. Line a rimmed cookie sheet with foil and spray with non-stick spray. In a large bowl, combine the ketchup, mustard, bread crumbs, egg and pickles. Then mix in the onions and mushrooms (that have cooked and cooled just a bit). Crumble in the beef, add the cheese, and mix together. Transfer to the prepared cookie sheet and shape into a 4×12 inch loaf. I just eyeballed this part. Bake until an instant-read thermometer inserted into the center reads 160 or for about 35-40 minutes. I like to bake longer to make sure the middle isn’t mushy and that the outside gets good and crispy! Let the meatloaf rest for 5 minutes before slicing and serving.
Serve with homemade baked fries or homemade mashed potatoes.